Black Sea Bass with Lemon Garlic Sauce - pan fried

Black Sea Bass with Lemon Garlic Sauce (Pan Fried)

Ingredients

1 lb. black sea bass filets
3 tablespoons butter divided
1 tablespoon olive oil
1/4  cup flour
1 teaspoon salt
1/4  teaspoon pepper
2 cloves garlic minced
1/4 cup dry white wine
Juice of one lemon
1 tablespoon fresh parsley roughly chopped
1 tablespoon chopped scallion
1 tablespoon chopped mint
1 tablespoon chopped oregano
1/2 tablespoon chopped thyme

Directions

Remove the fish 1/2 an hour before cooking. Wash and pat dry with a paper towel.
Prepare all the ingredients for the garlic sauce first arrange in the order you will be adding to the pan- this is because the cooking goes quite fast once the fish is in the skillet.

Next, measure 1/4 cup dry white wine. Set aside a tablespoon butter. Mince 2 cloves garlic and the chopped herbs. You don’t have to use them all. Squeeze the fresh lemon into a cup.

Once you have everything lined up and ready,
Put 1/4 cup flour in a plate, add 1 teaspoon salt and 1/4 teaspoon pepper. Mix with a spoon.
Dredge the fish in the flour and shake off any excess flour.
In a large skillet melt 1 tablespoon butter and 1 tablespoon olive oil over medium high heat.
Cook the fish 3-4 minutes each side until golden brown
Remove fish from the skillet to the plate
Turn heat down to low.
Add 1/4 cup wine to the skillet, stirring up any brown bits. Stir for 2 minutes
Add one more tablespoon of butter to the skillet - once it has melted, add the minced garlic and fresh herbs, saute for about 30 seconds
Turn off heat and stir in remaining 1 tablespoon butter and the lemon juice
Stir and serve the sauce on top of the fish.

Fettucine with Ricotta

David makes his own ricotta when he makes his ghiban cheese (basket cheese). The ricotta is made from the whey. Making your own cheese and ricotta during a pandemic is a rewarding endeavor!

A quick easy meal, usually made with peas.  I had some beet leaves and precooked them chopped and added to the pan of ricotta and cream sauce. Spinach is another alternative or mushrooms. You can really use any addition, once you have the cream and ricotta mixture simmering gently, add the peas or all the above. Also good with sauteed shrimp or scallops. Serve with grated parmesan cheese.

Ingredients

 
1/2 lb fettucine
2 tblsps  olive oil
2 cloves garlic finely chopped
1/2 cup cream/whole milk
1 cup ricotta
Salt
Pepper

Directions

Bring water to the boil, add salt and fettuccine.
Heat olive oil in a large pan, add minced garlic and cook covered for 2 minutes without letting the garlic brown.
Add cream and ricotta  and stir.
Add salt and pepper and allow to simmer low for 3-5 minutes.
Strain the fettuccine (reserve a cup of the water) and add the fettuccine to the cream and ricotta mixture..
If dry, add a little of the reserved pasta water.

This is good with spinach, beet leaves, mushrooms, peas (all precooked)

Also good with shrimp